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1
Preheat the oven to 350 degrees F. Spread the walnuts out on a rimmed baking sheet, and bake until golden and toasted, 8 to 10 minutes.
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2
Let cool, and roughly chop.
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3
Meanwhile, bring a small saucepan of water to a boil.
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4
Add the barley, and simmer until plumped and tender, 20 to 25 minutes.
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5
Strain and rinse under cold water.
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6
(The barley can be made and refrigerated up to 2 days ahead.)
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7
Use a sharp knife to remove peel and pith from the grapefruits.
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8
Cut the grapefruits into pieces, and remove the seeds.
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9
Whisk the vinegar, shallots, mustard, honey, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl.
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10
Slowly drizzle in the oil, whisking constantly, until blended into a vinaigrette.
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11
Using a 3-quart straight-sided tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars for 4 individual salads, make a first layer with half the mesclun, then add the following in separate layers: the grapefruit, the Brussels sprouts, the barley, the beets, and the remaining mesclun.
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12
Sprinkle the walnuts and pomegranate seeds on top.
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13
If making 1 salad, just before serving, transfer it to a large bowl, toss with the vinaigrette and season with salt and pepper.
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14
If making 4 salads, add vinaigrette to each jar, season with salt and pepper, cover with the lid and shake to coat.
